Introduction
Japanese Cucumber Salad is a refreshing, quick-to-make side dish that delivers a perfect balance of salty, sweet, and tangy flavors. You’ll appreciate its crisp texture and simple, clean taste that complements a variety of main courses. It’s the ideal light palate-cleanser for any meal.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 4
Ingredients
- 4 cups cucumbers (thinly sliced, preferably to use Japanese or Persian cucumbers)
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sesame seeds
Instructions
- Place the thinly sliced cucumbers in a medium bowl. Sprinkle with the 2 teaspoons of salt and gently massage it into the cucumbers. Let them sit for 15-20 minutes.
- While the cucumbers are salting, prepare the dressing. In a small bowl, whisk together the 1/4 cup rice vinegar, 1 tablespoon granulated sugar, and 2 teaspoons soy sauce until the sugar is fully dissolved.
- After the cucumbers have rested, you will see liquid at the bottom of the bowl. Firmly squeeze handfuls of the salted cucumbers to remove as much excess liquid as possible.
- Transfer the squeezed cucumbers to a clean bowl. Pour the prepared dressing over them and toss gently to coat evenly.
- Sprinkle the salad with the 1 1/2 teaspoons of sesame seeds just before serving. Toss once more to distribute.
Variations
- Crushed Cucumber: Instead of slicing, lightly crush the cucumbers with the flat side of a knife before salting for a more rustic texture that absorbs dressing beautifully.
- Spicy Kick: Add a sprinkle of shichimi togarashi (Japanese seven-spice blend) after tossing with dressing for a touch of heat.
- Noodle Salad Base: Mix the finished salad with cooked and chilled soba or somen noodles to transform it into a light main dish.
- Marinated Version: Let the dressed salad marinate in the refrigerator for an hour before serving for deeper, more concentrated flavor.
Tips for Success
- Use a mandoline slicer to achieve uniformly thin cucumber slices quickly and safely.
- Toast the sesame seeds in a dry pan for 30-60 seconds until fragrant for a more robust, nutty flavor.
- For the best texture and flavor, serve the salad within a few hours of making it.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad will become more limp and release liquid over time. There is no need to reheat this salad; it is meant to be served cold. Gently stir before serving leftovers.
FAQ
What cucumbers work best for this recipe?
Japanese or Persian cucumbers are ideal because of their thin skins, small seeds, and crisp texture. English cucumbers can be used in a pinch, but you may want to peel them and scoop out the larger seeds.
Can I use a different type of vinegar?
Rice vinegar is recommended for its mild, slightly sweet acidity. A substitute like apple cider vinegar can be used, but it will impart a stronger, fruitier taste.
Why do we salt the cucumbers first?
Salting (also called “kneading”) draws out excess moisture, which concentrates the cucumber flavor, improves crispness, and prevents the dressing from becoming watery.
Is the salad vegan?
Yes, as written, this recipe is vegan. Ensure your soy sauce does not contain any fish-based ingredients if following a strict vegan diet.
My salad tastes too salty. What went wrong?
You likely did not squeeze out enough of the liquid after salting. Be sure to firmly squeeze handfuls of the cucumbers over the sink or a bowl to remove the salty brine before dressing.
Can I make this ahead of time?
You can slice and salt the cucumbers ahead of time, storing them covered in the fridge. Prepare the dressing separately and combine them, along with the sesame seeds, just before serving for the best texture.
